Gnocchi with a sage butter

Yet another left over dish...  I used the left over sage butter from the roast chicken dish and baked some potatoes in the oven as it roasted, this is then a lovely quick supper dish.  I sauteed the reserved chicken liver and topped my gnocchi with it but have left it out of the recipe here as I know that liver can be divisive (and I promised a vegetarian post!).

Ingredients (for two)

3-4 large floury potatoes depending on size

1 egg

Approx 250g '00' pasta flour

Large knob of butter

Small bunch of sage

Salt and pepper

1 clove of garlic finely sliced (think "The Godfather" and razorblades again)

Nutmeg 

Parmesan to serve

Directions

1) Bake your potatoes in the oven and allow to cool completely.

2) Scoop out the cooked potato and add mash thoroughly with a fork or potato masher.

3) Add an equal amount of pasta flour to the potato along with an egg, season with pepper and nutmeg, mix and knead until you have a firm dough adding more flour if required, you do not have to work as much as you would a bread or pasta dough.

4) Roll the dough into thin sausages and cut into gnocchi sized pillows, rolling along a fork to add grooves.

5) Put a large saucepan of very well salted water on to boil and place a large frying / saute pan over a medium heat.

6) Add the butter, sage (leaves whole) and garlic to the saute pan and allow to infuse, cook and the butter to just start to brown (a pale 'noisette' if you like to be cheffy), at the same time add the gnocchi to the pan of boiling water.

7) As soon as the gnocchi rise to the surface of the water they are cooked, drain and add to the saute pan.

8) Serve with a good grating of parmesan and enjoy!

This dish looks impressive but is really quick and easy.  Don't ever buy pre-packed gnocchi, they're nothing like the real thing...  Try this, enjoy and please share it!